Almond Chicken Salad with Asparagus

Lunch

Ingredients

2 chicken fillet

250 g asparagus

3 tbsp greek style 0% natural yogurt*

1 tsp curry powder*

1 tsp lemon juice

0.25 tsp salt

1 tsp black pepper

0.5 red bell pepper

15 g fresh coriander

2 tbsp almonds

30 g spinach

Directions

1. Dice chicken and cook chicken in a pan or oven.
2. Taking the tips of asparagus steam for 2 minutes or until crisp-tender.
3. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
4. Add asparagus, chicken, chopped bell pepper, coriander and almonds and toss to coat.
5. Serve over spinach.

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